It?s a special one-hour tribute to two great cultures and two great cuisines, as Jacques and Claudine create a French-American "fusion" celebration of the Independence Day and Bastille Day. A whole, poached Salmon with a l... more &raquoight, creamy Mousseline Sauce is an easy, elegant way to feed a large group. It?s followed by charming little crocks filled with Rillettes of Rabbit ? the classic French party spread that?s perfect with country bread and a crisp white wine. For the main course: a whole Grilled Shoulder of Veal, served with lemon-herb butter. And Jacques? creamy Potato-and-Corn Packages are just right for the occasion. For dessert, there?s an all-American sponge cake soaked in sweet summer berries and brandy with a silky custard sauce and a very French Chocolate Gourmand?a decadent chocolate mousse you can serve right out of the bowl.&laquo less